Date kernel as a functional food component has a special importance due to its rich nutritional profile, low price, and ease of access. For this, in this research, the sub-product was used for formulation of semi-prepared dry soup (SPDS); the effect of adding 0 (S1 = control), 2 (S2), and 4 (S3) %w/w date kernel powder (DKP) on physicochemical, nutritional, and organoleptic properties and beneficial effects of SPDS samples were evaluated. The results revealed that S2 and S3 samples were different from the control sample in some physicochemical properties so that viscosity increased 1.27 and 1.52 times and a* raised 5.6 and 8.5 times, respectively, while L* decreased 0.94 and 0.88 times and b* reduced 0.92 and 0.8 times, respectively. The nutritional properties of S2 and S3 samples compared with the control sample improved. Also, differences were observed in the beneficial effects of S2 and S3 compared with the control sample as total polyphenol content (TPC) increased 1.06 and 1.11 times, respectively (p < .05); antioxidant activities (AA) of S2 and S3 samples were 8.04 and 6.01 mg/ml and angiotensin-converting enzyme (ACE) inhibitory activities were measured to be 8.2 and 7.86 mg/ml, respectively; also, α-amylase and α-glucosidase inhibitory activities of S2 and S3 samples were observed 4.48% and 5.70%, and 4.59% and 6.36%, respectively. From the organoleptic aspect, S3 had the highest acceptability. Generally, it is concluded that with the addition of DKP (maximally 4%w/w) to SPDS formulation, a functional soup could be produced considering the rich nutritional profile of DKP.
Keywords: angiotensin‐converting enzyme; date kernel; dry soup; α‐amylase; α‐glucosidase.
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